DOMINIQUE'S BAJA STUFFED POTATOES
INGREDIENTS
- Servings: 6
- 6 large baking potatoes
- 3 T olive oil
- 3/4 cup sour cream
- 1 1/2 cups shredded pepper-jack cheese
- 2 cans Mexican-style corn -- (11-oz) drained
- 2 cans chopped green chile peppers -- (4-oz)
- drained
DIRECTIONS
- drained
- Preheat oven to 400 degrees F (200 degrees C).
- Pierce each potato several times and rub
- generously with oil. Bake
- until softened, about 45 to 55 minutes.
- Meanwhile, in a medium bowl combine sour cream,
- cheese, corn, and
- chile peppers.
- When the potatoes are cooked, cut a slit in the
- top of each one and
- squeeze or scoop out the flesh, leaving a ½-inch
- thick shell. Combine
- the potato flesh with the cheese mixture; mix
- well. Spoon the potato
- mixture back into the shells, and place them on a
- baking sheet.
- Bake for 15 minutes, or until cheese is melted
- and golden brown.
- Makes 6 servings.